Chicken Breasts.
Trim the breasts of some chickens to resemble trimmed lamb chops. Stick a leg bone (the joints cut off at each end) into the end of each cutlet; pepper and salt them, roll them in flour, and fry them in a sauté pan with butter. Serve them in a circle in a dish with pease, mashed potatoes, cauliflowers, beans, or tomatoes, or almost any kind of vegetable, in the centre. They are still nicer larded on one side, choosing the same side for all of them. When larded, they should not be rolled in flour. This is a very nice course for a dinner company. These fillets are also nice served in a circle, with the same sauce poured in the centre as is served with deviled chicken.